Wine Portfolio

Awarded 95 points by Tim Atkin, UK Wine Critic – “Made as a varietal Cabernet Sauvignon since 2008, this is the top red at Vergelegen and demonstrates André van Rensburg’s mastery of the variety. It’s a focused, classically proportioned red, combining freshness with concentration, suppleness with structure. Aromatic and refined, it has plenty more to give. Drink: 2016-24. “

Origin

The vineyard used for the production of the V is Stone Pine IV. This vineyard consists of two adjacent units on the west to northwest facing inland slopes of Schaapenberg. It is relatively sheltered from the prevailing breezes coming off False Bay and therefore enjoys a slightly warmer but still predominantly maritime climate. The two units are planted on Hutton and Glenrosa soils and are both well drained and slightly limiting on vigour, but still offer a good buffer capacity supporting the vines in adverse climatic conditions. This combination of soil, climate and site ensures full ripening of the fruit without excessively high sugar levels.

Vinification

The grapes were hand-picked and fermented in closed tanks at temperatures of 25-28 ?C. The young wine received a post fermentation maceration of 21 days, followed by malolactic fermentation in stainless steel. On completion of the malolactic fermentation the wine was racked into 100% new French oak. The V was matured in oak for 18 months, followed by 24 months in bottle before release. The wine was bottled on 23 October 2013 and total production amounted to 13 500 bottles. Released September 2016.

Composition

100% Cabernet Sauvignon

Analysis

Alc 14.5%
RS 2.4 g/l
TA 5.4 g/l
pH 3.61

Maturation

"Premium-priced flagship, 100% cabernet, taut 12 is designed for ageing but so well crafted, power is latent rather than overt. Cassis at core, expected complex nuances to beguile collectors but plenty more to unfold over time. Worth the wait."Score: 4.5 stars

Vergelegen V 2012 in John Platter Guide 2018

"Premium-priced flagship, 100% cabernet, taut 12 is designed for ageing but so well crafted, power is latent rather than overt. Cassis at core, expected complex nuances to beguile collectors but plenty more to unfold over time. Worth the wait."Score: 4.5 stars

Vergelegen V 2012 in John Platter Guide 2017

"Premium-priced flagship, 100% cabernet, taut 12 is designed for ageing but so well crafted, power is latent rather than overt. Cassis at core, expected complex nuances to beguile collectors but plenty more to unfold over time. Worth the wait."Score: 4.5 stars

Vergelegen V 2011 in John Platter Guide 2016

Premium-priced flagship, 100% cab with 23 months all-new oak, 11 is more savoury than Reserve Cab, tightly knit, made for the long haul. Cigarbox & blackcurrants, lead pencils, firm but ripe tannin as foundation. Accessible but still an infant. No 2010.Score: 4.5 stars

Vergelegen V 2011 in John Platter Guide 2015

Premium-priced flagship, 100% cab with 23 months all-new oak, 11 is more savoury than Reserve Cab, tightly knit, made for the long haul. Cigarbox & blackcurrants, lead pencils, firm but ripe tannin as foundation. Accessible but still an infant. No 2010.Score: 4.5 stars

Vergelegen V 2009 in John Platter Guide 2014

"Now 100% Cabernet Sauvignon, 100% new-oaked. Regal 09 taut & savoury with cassis centre, mineral lift, should take years to unfold. 08 also reviewed as complete & well defined; slightly bigger (14,5% alcohol) no less fresh & thrilling; also for the long haul. 07 was mostly cab with merlot, cab franc."Score: 4.5 stars

Vergelegen V 2008 in John Platter Guide 2014

100% Cabernet Sauvignon, 100% new-oaked. 2008, as complete & well-defined as 2009; slightly bigger (14.5% alcohol) no less fresh and thrilling; also for the long haul. Score: 4.5 stars

2007 Should be broached only in 3+ years; not that it's unknit, because it's so classically structured with authoritative tannins, lush fruit, firm acidity, it couldn't possibly share its charms so young. Score: 4.5 stars

Maiden cult-styled 01 reflected luxurious price in its flavours: black plum/cassis lashed with wood; densely layered fruit waiting to unfold over the next 5-10 years. Follow up 2003 also single vineyard Cab, also with approx. 10% Merlot, dash Cab Franc. More impressive, enormous & dramatic than lovely in its tight-sprung youth: needs years still for the concentrated sweet fruit to come out of its somberly tannic; oak dominated shell (2years new barrels) - but already vibrant, deep & long. Elegance is quite beside the point here...Score: 4.5 stars

"Bright medium ruby. Vibrant dark red. Ripe aromas of cassis, plum, spices and cocoa powder. Densely packed and classically dry, showing lovely breadth and a fine-grained texture to its sweet plum, currant and spice flavours, with just a hint of peppery herbs to remind you of Cabernet. A more primary in style than the 2012 Reserve Cabernet, a bit inkier and mintier and less sweet by comparison and built for longer aging. Finishes with dusty tannins and excellent length."Score: 92+/100

Vergelegen V 2011 in International Wine Report - Stephen Tanzer 2015

"(100% Cabernet Sauvignon, aged for 24 months in 100% new oak followed by three years in bottle prior to release): Good deep, bright red. Explosive truffley perfume to the complex aromas of cassis, licorice, violet, graphite and cedar. Plush, fat and seamless, filling the mouth without leaving any impression of weight. Has a texture of liquid silk. Finishes with noble, tooth-saturating tannins and outstanding persistence. The ancient granite soild give low yields and small, concentrated berries at 14% to 14.5% potential alcohol, notes van Rensburg. "We can't go above 14.5% or we lose too much acidity." He added that Michel Rolland is now adding some Cabernet Franc and Merlot to this previously 100% Cabernet Sauvignon wine. "All of my great work is undone," he joked."Score: 93/100

Vergelegen V 2008 in International Wine Report - Stephen Tanzer 2013

This is winemaker Andre van Rensburg's more internationally styled flagship wine. Bright, dark red-ruby. Aromas of black raspberry, mocha, licorice, tar and bitter chocolate are sweetened by sexy oak and accented by a light herbal element. Juicy and penetrating on the palate, with a powerful spine of acidity giving terrific cut to the currant, blackberry, licorice, mint and tar flavors. Strong tannins give grip to the finish but suggest energetic extraction. This wine was aged for 20 months in all-new French oak and held back for another 2+ years before being released, but it still calls for several years of additional cellaring.Score: 91/100

Vergelegen V 2006 in International Wine Report - Stephen Tanzer 2011

Bright, deep red. Currant, plum, spice box, chocolate and mocha on the nose, along with a roasted herb element. Broad, lush and sweet, but with well-integrated acidity to frame the ripe dark fruit, chocolate and licorice flavors. Finishes very long, with fine-grained tannins. Vergelegen's more modern, internationally styled red blend is remarkably full and plush but showed some slightly funky truffle, herb and mocha notes with extended aeration, and less vibrancy than the classic estate red.Score: 91/100

Vergelegen V 2012 in SA Wine Report - Tim Atkin 2016

"Made as a varietal Cabernet Sauvignon since 2008, this is the top red at Vergelegen and
demonstrates André van Rensburg’s mastery of the variety. It’s a focused, classically
proportioned red, combining freshness with concentration, suppleness with structure.
Aromatic and refined, it has plenty more to give. Drink: 2016-24".Score: 95/100

Vergelegen V 2011 in SA Wine Report - Tim Atkin 2015

"There was no V, Vergelegen's most highly priced wine, in 2010 but this varietal Cabernet, aged in 100% new oak, is back in 2011. It's a very serious, compact, tannic red that needs several more years in bottle to show at its best. Leafy, concentrated and sumptuously oaked. Drink: 2016-24."Score: 93/100

Vergelegen V 2009 in SA Wine Report - Tim Atkin 2014

"Like the 2008, this is made with 100% Cabernet Sauvignon and 100% new oak, sourced from a single block on north-west facing granite soils. It's a very pure wine that expresses its terroir; polished, savoury and aromatic, with vivid and blackcurrant fruit, hints of graphite and cedarwood and the structure to age. Drink: 2014-22"Score: 94/100

Vergelegen V 2008 in SA Wine Report - Tim Atkin 2013

Made from a cleaned-up old clone of Cabernet, grown on warm north and north-west-facing soils, this single vineyard red is modestly described by André van Rensburg as “Pauillac meets St Julien”. Even if you don’t agree, it’s the best V he’s made yet: leafy, minty, savoury and complex with notes of dried herbs, sweet oak and good structure and concentration.Score: 95/100

The nose is complex, showing blackcurrants, red cherries, cedar wood, lead pencil and cigar box aromas. These develop in the glass and are joined by raspberry, black cherry, spice and a hint of gaminess. On the palate the wine is concentrated but elegant, with fine-grained tannins. These tannins soften even further in the glass, resulting in a luxurious wine with a long aftertaste.

Origin

The vineyard used for the production of the V is Stone Pine IV. This vineyard consists of two adjacent units on the west to northwest facing inland slopes of Schaapenberg. It is relatively sheltered from the prevailing breezes coming off False Bay and therefore enjoys a slightly warmer but still predominantly maritime climate. The two units are planted on Hutton and Glenrosa soils and are both well drained and slightly limiting on vigour, but still offer a good buffer capacity supporting the vines in adverse climatic conditions. This combination of soil, climate and site ensures full ripening of the fruit without excessively high sugar levels.

The grapes were hand-picked and fermented in closed tanks at temperatures of 25-28 ?C. The young wine received a post fermentation maceration of 21 days, followed by malolactic fermentation in stainless steel. On completion of the malolactic fermentation the wine was racked into 100% new French oak. The V was matured in oak for 21 months, followed by 24 months in bottle before release. The wine was bottled on 14 May 2013 and total production amounted to 9600 bottles.

Composition

100% Cabernet Sauvignon

Analysis

Alc 14.53 %
RS 2.6 g/l
TA 5.7 g/l
pH 3.52

Maturation

Enjoy over the next 20 years.

Vergelegen V 2009

Tasting Notes

The nose is complex, showing blackcurrants, red cherries, cedar wood, lead pencil and cigar box aromas. These develop in the glass and are joined by raspberry, black cherry, spice and a hint of gaminess. On the palate the wine is concentrated but elegant, with fine-grained tannins. These tannins soften even further in the glass, resulting in a luxurious wine with a long aftertaste.

Origin

The vineyard used for the production of the V is Stone Pine IV. This vineyard consists of 2 adjacent units on the west to northwest facing inland slopes of Schaapenberg. It is relatively sheltered from the prevailing breezes coming off False Bay and therefore enjoys a slightly warmer but still predominantly maritime climate. The two units are planted on Hutton and Glenrosa soils and are both well drained and slightly limiting on vigour, but still offer a good buffer capacity supporting the vines in adverse climatic conditions. This combination of soil, climate and site ensures full ripening of the fruit without excessively high sugar levels.

The grapes were hand-picked and fermented in closed tanks at temperatures of 25-28 ̊C. The young wine received a post fermentation maceration of 35 days, followed by malolactic fermentation in stainless steel. On completion of the malolactic fermentation the wine was racked into 100% new French oak. The V was matured in oak for 22 months, followed by 24 months in bottle before release. The wine was bottled on 14 June 2011 and total production amounted to 5871 bottles.

Composition

100% Cabernet Sauvignon

Analysis

14.28 % Alc
3.7 g/l RS
5.9 g/l TA
3.57 pH

Maturation

Enjoy over the next decade.

Vergelegen V 2008

Tasting Notes

The nose is complex, showing blackcurrants, red cherries, cedar wood, lead pencil and cigar box aromas. These develop in the glass and are joined by raspberry, black cherry, spice and a hint of gaminess. On the palate the wine is concentrated but elegant, with fine-grained tannins. These tannins soften even further in the glass, resulting in a luxurious wine with a long aftertaste.

Origin

The vineyard used for the production of the V is Stone Pine IV. This vineyard consists of 2 adjacent units on the west to northwest facing inland slopes of Schaapenberg. It is relatively sheltered from the prevailing breezes coming off False Bay and therefore enjoys a slightly warmer but still predominantly maritime climate. The two units are planted on Hutton and Glenrosa soils and are both well drained and slightly limiting on vigour, but still offer a good buffer capacity supporting the vines in adverse climatic conditions. This combination of soil, climate and site ensures full ripening of the fruit without excessively high sugar levels.

The grapes were hand-picked and fermented in closed tanks at temperatures of 25-28 ̊C. The young wine received a post fermentation maceration of 49 days, followed by malolactic fermentation in stainless steel. On completion of the malolactic fermentation the wine was again racked into 100% new French oak. The V was matured in oak for nearly 20 months, followed by 24 months in bottle before release. Bottled on 10 May 2010.

Composition

100% Cabernet Sauvignon

Analysis

14.45 % Alc
3.8 g/l RS
6.3 g/l TA
3.52 pH

Maturation

Enjoy over the next decade.

Vergelegen V 2007

Tasting Notes

The nose is complex, showing blackcurrants, cedar wood, lead pencil and cigar box aromas. These develop in the glass and are joined by raspberry, black cherry, spice and a hint of gaminess. On the palate the wine is concentrated but elegant, with fine-grained tannins. These tannins soften even further in the glass, resulting in a luxurious wine with a long aftertaste.

Origin

The vineyard used for the production of the V is Stone Pine IV. This vineyard consists of 2 adjacent units on the west to northwest facing inland slopes of Schaapenberg. It is relatively sheltered from the prevailing breezes coming off False Bay and therefore enjoys a slightly warmer but still predominantly maritime climate. The 2 units are planted on Hutton and Glenrosa soils and are both well drained and slightly limiting on vigour, but still offer a good buffer capacity supporting the vines in adverse climatic conditions. This combination of soil, climate and site ensures full ripening of the fruit without excessively high sugar levels.

The grapes are hand picked and fermented in closed tanks at temperatures of 28-30°C. The young wine receives a post fermentation maceration of 28 days, followed by malolactic fermentation in new French oak. On completion of the malolactic fermentation the wine is again racked into 100% new French oak. The V is matured in oak for nearly 16 months, followed by 24 months in bottle before release. Bottled on 14 AUGUST 2008.

Composition

92% Cabernet Sauvignon, 6% Merlot , 2% Cabernet Franc

Analysis

14.31 % Alc
2.9 g/l RS
5.5 g/l TA
3.64 pH

Maturation

Enjoy over the next decade.

Vergelegen V 2006

Tasting Notes

The nose is complex, showing blackcurrants, cedar wood, lead pencil and cigar box aromas. These develop in the glass and are joined by raspberry, black cherry, spice and a hint of gaminess. On the palate the wine is concentrated but elegant, with fine-grained tannins. These tannins soften even further in the glass, resulting in a luxurious wine with a long aftertaste.

Origin

The vineyard used for the production of the V is Stone Pine IV. This vineyard consists of 2 adjacent units on the west to northwest facing inland slopes of Schaapenberg. It is relatively sheltered from the prevailing breezes coming off False Bay and therefore enjoys a slightly warmer but still predominantly maritime climate. The 2 units are planted on Hutton and Glenrosa soils and are both well drained and slightly limiting on vigour, but still offer a good buffer capacity supporting the vines in adverse climatic conditions. This combination of soil, climate and site ensures full ripening of the fruit without excessively high sugar levels.
Block size: 2.8 ha
Row direction: NNW-SSE
Elevation: 160-205 m
Aspect: West to Northwest
Mean ripening temp: 21-22º C
Distance from ocean: 8 Km
Ripening sunshine: 12 h/d
Age of soil: 40-50 million years

Vinification

The grapes are hand picked and fermented in closed tanks at temperatures of 28-30°C. The young wine receives a post fermentation maceration of 28 days, followed by malolactic fermentation in new French oak. On completion of the malolactic fermentation the wine is again racked into 100% new French oak. The V is matured in oak for nearly 24 months, followed by 24 months in bottle before release. Bottled on 13 June 2008.

Composition

90% Cabernet Sauvignon, 5% Merlot , 5% Cabernet Franc

Analysis

14.25 % Alc
2.9 g/l RS
6.2 g/l TA
3.44 pH

Maturation

Enjoy over the next decade

Vergelegen V 2005

Tasting Notes

The nose is complex, showing blackcurrants, cedar wood, lead pencil and cigar box aromas. These develop in the glass and are joined by raspberry, black cherry, spice and a hint of gaminess. On the palate the wine is concentrated but elegant, with fine-grained tannins. These tannins soften even further in the glass, resulting in a luxurious wine with a long aftertaste.

Origin

The vineyard used for the production of the V is Stone Pine IV. This vineyard consists of 2 adjacent units on the west to northwest facing inland slopes of Schaapenberg. It is relatively sheltered from the prevailing breezes coming off False Bay and therefore enjoys a slightly warmer but still predominantly maritime climate. The 2 units are planted on Hutton and Glenrosa soils and are both well drained and slightly limiting on vigour, but still offer a good buffer capacity supporting the vines in adverse climatic conditions. This combination of soil, climate and site ensures full ripening of the fruit without excessively high sugar levels.
Block size: 2.8 ha
Row direction: NNW-SSE
Elevation: 160-205 m
Aspect: West to Northwest
Mean ripening temp: 21-22º C
Distance from ocean: 8 Km
Ripening sunshine: 12 h/d
Age of soil: 40-50 million years

Vinification

The grapes were hand picked and fermented in closed tanks at temperatures of 28-30°C. The young wine received a post fermentation maceration of 28 days, followed by malolactic fermentation in new French oak. On completion of the malolactic fermentation the wine was again racked into 100% new French oak. The V was matured in oak for nearly 24 months followed by 18 month in bottle before release.

Composition

Cabernet Sauvignon 94%, Merlot 3%, Cabernet Franc 3%

Analysis

14.5 % Alc
2.5 g/l RS
6.1 g/l TA
3.64 pH

Maturation

Enjoy over the next decade

Vergelegen V 2004

Tasting Notes

The nose is complex, showing blackcurrant, cedar wood, lead pencil and cigar box aromas. These develop in the glass and are joined by raspberry, black cherry, spice and a hint of gaminess. On the palate the wine is concentrated but elegant, with fine-grained tannins.
These tannins soften even further in the glass, resulting in a luxurious wine with a long aftertaste.

Origin

The vineyard used for the production of the V is Stone Pine IV. This vineyard consists of 2 adjacent units on the west to northwest facing inland slopes of Schaapenberg.It is relatively sheltered from the prevailing breezes coming off False Bay and therefore enjoys a slightly warmer but still predominantly maritime climate. The 2 units are planted on Hutton and Glenrosa soils and are both well drained and slightly limiting on vigour, but still offers a good buffer capacity supporting the vines in adverse climatic conditions.This combination of soil, climate and site ensures full ripening of the fruit without excessively high sugar levels.

The grapes are hand picked and fermented in closed tanks at temperatures of 28 – 30 celcius. The young wine receives a post fermentation maceration of 28 days, followed by malo-lactic fermentation in new French oak. On completion of the malo-lactic fermentation the wine is again racked into 100% new French oak. The V is matured in oak for nearly 24 months, followed by 18 months in bottle before release

Composition

90% Cabernet Sauvignon, 7% Merlot , 3% Cabernet Franc

Analysis

14.5 % Alc
2.9 g/l RS
6.g/l TA
3.57 pH

Maturation

Enjoy over the next decade

Vergelegen V 2003

Tasting Notes

The nose is complex, showing blackcurrant, cedar wood, lead pencil and cigar box aromas. These develop in the glass and are joined by raspberry, black cherry, spice and a hint of gaminess. On the palate the wine is concentrated but elegant, with fine-grained tannins.
These tannins soften even further in the glass, resulting in a luxurious wine with a long aftertaste.

Origin

The grapes were carefully selected from Vergelegen’s Stonepine and Rondekop vineyards. Planted in 1989 these vineyards are north and north-west-facing with granitic, hutton and Clovelly soils. The cabernet sauvignon clone is CS46a, a classic French clone, and the merlot is from an Italian clone, merlot 12, grafted on Richter 110 rootstock.

Vinification

The cabernet sauvignon was fermented in open tanks at high temperatures (28-32) and punched down every three to four hours to maximize colour and tannin extraction. The merlot was fermented at 28ºC with regular pump-overs. The new wine was given 30 days of post-fermentation maceration before being run off into 100% new barriques for malolactic fermentation. The wine was then transferred to 100% new tight-grain, medium-toast Sylvain French oak barrels with thin staves (22mm) for 18 months. The wine received four rackings in the first year, and an egg-white fining and coarse filtration before bottling.

Composition

90% Cabernet Sauvignon, 7% Merlot , 3% Cabernet Franc

Analysis

14.5 % Alc
2.9 g/l RS
6.3g/l TA
3.6 pH

Maturation

Vergelegen V 2001

Tasting Notes

Crafted to grab attention of US cult-wine fans (& influential US critic Robert Parker ); dramatically different to ‘terroir-driven’ style. Retasted 01 not for the oak-averse: luxurious black plum/cassis lashed with wood (21 mths new); behind the pyrotechnics, densely layered fruit is waiting to unfold over the next 5–10 yrs. Single-vyd cab, blended with merlot, tiny seasoning cab f (90/9/1);

Origin

Grapes selected from Vergelegen’s Stonepine and Rondekop
vineyards. Planted in 1989, they are north, north-west facing
with decomposed granite, Hutton and Clove l ly s o i l s .
The Cabernet Sauvignon clone is CS46a, a classic French clo

Vinification

The Cabernets were fermented in open tanks at high temperatures
(28-32°C) and punched down every 3-4 hours to maximise colour and tannin extraction. The Merlot was fermented at 28°C with regular pump overs. The new wine received a post fermentation maceration of 30 days before being run off into 100% new barriques for malolactic fermentation. The wine was then transferred to 100% new extra tight grain Sylvain barriques, medium toast with thin staves (22mm) for 18 months. The wine received four rackings in the first year and an egg white fining and coarse filtration before bottling.